Shrimp and Macaroni Salad

Name: Shrimp and Macaroni Salad
Ingredients: 2 pounds (910 g) shrimp, preferably small; 1 (16-ounce/455 g) box macaroni noodles, cooked according to package instructions; 6 hard-boiled eggs, roughly chopped; 3 tablespoons sweet pickle relish; 1 cup (100 g) diced celery; 1 cup (240 ml) Hellmann’s mayonnaise; 2 tablespoons mustard; 2 teaspoons celery salt

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Makes 8 to 10 servings 1x

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Ingredients

2 pounds (910 g) shrimp, preferably small
1 (16-ounce/455 g) box macaroni noodles, cooked according to package instructions
6 hard-boiled eggs, roughly chopped
3 tablespoons sweet pickle relish
1 cup (100 g) diced celery
1 cup (240 ml) Hellmann’s mayonnaise
2 tablespoons mustard
2 teaspoons celery salt

Instructions

Peel, wash, and devein the shrimp. Remove the tails.

In a 4-quart (3.8 L) saucepan, bring 3 cups (720 ml) tepid water to a boil and add the shrimp; cook until pink and opaque throughout, 2 to 4 minutes. Drain and set aside.

In a large bowl, combine the macaroni, shrimp, eggs, relish, and celery. Add the mayonnaise, mustard, and celery salt and mix again. Serve immediately or chill in the refrigerator and serve cold.

— Recipe from Gullah Geechee Home Cooking